1 tablespoon extra-virgin olive oil
1 cup quinoa
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2 green onions, chopped
Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.
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